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Post by Dominic Maggiolo, Ottawa food philosopher and blogger on vegetarian food and culture. With his series of exposés on women food entrepreneurs, chefs, bakers and more, he hopes to showcase the wonderful talent here in Ottawa and in the area. Check out other posts in this series or some of Dominic’s other writings on his blog, Le Jeune Gourmand.

Kelly Brisson is a modern day Julia Child, and not in that watch a blockbuster movie, get cooking hysteria for a week kind of way. I’m talking about a foodie, someone passionate about food and cooking, who decided to set that passion into action. Kelly takes home cooking lore and turbo charges it with a do-it-yourself attitude. She (among others) is implementing a home cooking manifesto and making it available to others who wish to sink their teeth into some historical gastronomy.

Ok, so what am I talking about? Kelly is a caterer, baker and food blogger whose small business, Nosh Foods, specializes in good ole fashion cookery: in other words, the old methods of canning, baking and preserving that are being re-introduced in our homes and professional kitchens. According to her website, she is, in fact, “the lady who jars your bacon, spoons your cookies and rolls your scones.” From baked goods, preserves and even home made pet treats, Kelly dishes out home cooking to a new Ottawa audience.

She’s local, her product is inexpensive and she makes a mean hot sauce!  What more could you ask? I sat down with Kelly and talked about how it all started and where she plans on going from her home kitchen. I highly suggest that you get in touch with her, to taste her food for yourself!

First, can you tell me a little about yourself?

Oh wow, I’m so on the spot. I love walks after dark, dogs with expressive eyebrows and sitting cross-legged on hardwood floors.

Tell me a little about your business. What do you do? What are you trying to achieve.

NOSHfood is an itty-bitty baking business that makes everything from jams to All-Natural Dog Cookies. I’m especially known for my scones and unconventional bacon jams [think pâté but better]. I suppose I’m trying to achieve happiness through full bellies. Watching people eat fresh out of the oven-baked goods is all the satisfaction I need.

Starting a food business is both stressful and exciting. How do you identify your product?

While I make a good variety of items at NOSH, I’m mostly known for my scones…, which are not all that uncommon around the city. I’m sure every bakery in town makes them. What sets us apart are the types of scones. I love a good currant/cream scone as much as the next gal… but I really love creating different combination that are slightly out of the ordinary. I think people appreciate something different every so often.

How many hours a week do you expect to work, full or part time?

I’ve learned that it changes by the day. I expect to work however many hours are necessary to get my customers what they want as fast as I can.

Who are your biggest inspirations?

I wouldn’t say I have an inspiration per se… but I have a boyfriend and a best friend who are constantly at my beck and call so I can stuff scones, cookies, jams and the like down their throats. They are the reason I started baking in the first place and the ones who convinced me I should start offering my wares to the public.

What was your greatest success and biggest setback?

Biggest setback: My tiny kitchen. But I’m movin’ on up to a bigger one and am anxious to see what I can do with more space.

Biggest success: Establishing a loyal, albeit small, clientele. They are the reason I’m able to keep doing what I love.

Guilty pleasure (food related), GO!

Oh gosh, just one? It’s shameful, but I love bad Caesar salad. The stuff with store bought bacon bits, cardboard croutons, sloppy, thick white dressing. I’ve had some really amazing Caesar salads and I love those too but the two can’t be compared. Whenever it’s around I can’t help but fill my plate two or three or four times.

In order to really stand out, what’s something we could expect in the near future?

As of right now, I’m not sure. I’m focused on providing consistently delicious wares to my clients and for now, I think that’s what is most important to me.

Why do you blog about food?

If I spent one more minute yammering about food to my friends, family, co-workers or randoms on the street … I think someone would have punched me. I needed an outlet and blogging proved to be the most effective way to get all the food talk off my chest. I adore it. Every time I sit down to write a new entry I get giddy.

How often do you cook at home?

Every night. If I don’t cook it’s because I have too many orders and can’t manage to do both. But I am in the kitchen every night without fail. It’s how I wind down after a long day.

How do you feel about the local food scene, here in Ottawa?

Excited! It’s nice to see that trends from the bigger cities are slowly trickling down to Ottawa. I love the emphasis on local fares and organic. I also think it’s great that the atmospheres of a lot of local restaurants have become warmer and more inviting. Cold, stuffy, pretentious – be damned!

What would you like to see more of, here in Ottawa?

MEXICAN! I know we have a few Mexican restaurants but I think Ottawa is lacking an authentic Mexican restaurant with a clean, well thought out menu. Maybe a few more Guatemalan restaurants too, while I’m at it.

What’s the best cooking tip you can give our readers to help them cook at home more often?

[insert cliché] Good ingredients speak for themselves. Buy your produce in season. Buy organic when you can. Get good olive oil, salt, butter, fresh herbs. You’d be amazed at what you can do with a few good ingredients.

What’s the one ingredient you couldn’t live without?

Salt… with butter coming in a close second.

How do you feel as a women who is trying to have her voice heard in such a testosterone driven profession, whether its professional or not?

You know, I hadn’t really thought about it. I’m not ‘in’ the professional cooking business so I’m never really up close and personal with chefs in a competitive manner [which is good since I would get my buns handed to me]. I figure if you’re good at what you do, you’re passionate, creative, and confident – you don’t need to push to find your way in. It will happen when it’s time.

Kelly Brisson

Noshfood: http://noshfood.ca

Goudalife: thegoudalife.tumblr.com